Veal Parmesan

  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min
  • Makes 4 Servings


  • 8 oz. Contadina® Tomato Sauce
  • 1/2 cup Contadina® Traditional Unseasoned Bread Crumbs
  • 3 Tbsp. olive oil
  • 1/4 cup onion finely chopped
  • 1 garlic clove finely chopped
  • 1 Tbsp. fresh oregano chopped, or 1 tsp. dried oregano, crushed
  • 1 egg
  • 1/4 cup parmesan cheese grated
  • 1 lb. veal cutlets thin
  • 4 oz. mozzarella cheese thinly sliced


1. Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Stir in tomato sauce and oregano. Bring to boil; reduce heat to low. Cook 5 to 10 minutes or until heated through; keep warm.

2. Place egg in shallow dish; beat lightly. Combine crumbs and Parmesan in separate shallow dish. Dip veal in egg; coat with crumb mixture.

3. Heat remaining oil in large skillet over medium heat. Add veal; cook 1 to 2 minutes on each side or until golden brown. Drain on paper towels. Place veal in 13x9-inch baking dish. sprinkle with mozzarella.

4. Bake in preheated 350ºF oven, 5 to 6 minutes or until cheese is melted. Serve sauce over veal.

Veal Parmesan
Current Rating: Total: 1 Ratings
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Del Monte Products In This Recipe


Tomato Sauce


Traditional Unseasoned Bread Crumbs